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Moist Classic Banana Bread Recipe with Crunchy Brown Sugar Walnut Streusel

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A moist classic banana bread topped with a crunchy brown sugar walnut streusel, delivering a tender crumb and rich caramelized banana flavor. Perfect for any occasion and easy to make with pantry staples.

Ingredients

Scale
  • 3 medium ripe bananas, mashed
  • 1 3/4 cups (220g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup (115g) unsalted butter, melted
  • 3/4 cup (150g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1/2 cup (60g) chopped walnuts
  • 1/2 tsp cinnamon
  • For the streusel topping:
  • 1/3 cup (65g) brown sugar
  • 1/3 cup (40g) chopped walnuts
  • 2 tbsp (15g) all-purpose flour
  • 2 tbsp (30g) cold unsalted butter, cubed
  • 1/4 tsp cinnamon

Instructions

  1. Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray.
  2. Mash the ripe bananas in a large bowl until mostly smooth but still a bit chunky (about 2-3 minutes).
  3. Add melted butter (cooled), brown sugar, eggs, and vanilla extract to the mashed bananas. Whisk together until just combined (around 2 minutes). Avoid overmixing.
  4. In a separate bowl, whisk together the flour, baking soda, and salt (about 1 minute).
  5. Gently fold the dry ingredients into the wet mixture using a rubber spatula until no flour is visible. If batter is too thick, optionally add 1 tablespoon of milk.
  6. Prepare the streusel topping by mixing brown sugar, chopped walnuts, flour, and cinnamon in a small bowl. Cut in the cold butter with a pastry cutter or fingers until mixture resembles coarse crumbs (3-4 minutes).
  7. Pour half the batter into the loaf pan. Optionally sprinkle a few walnuts over the batter. Add the remaining batter on top.
  8. Evenly sprinkle the brown sugar walnut streusel over the top of the batter without pressing down.
  9. Bake for 55-65 minutes, or until a toothpick inserted near the center comes out clean or with a few moist crumbs. Start checking at 50 minutes.
  10. Cool the bread in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Notes

If the streusel browns too quickly, loosely cover the bread with foil halfway through baking. Letting the batter rest for 10 minutes before baking helps flavors meld. Use very ripe bananas for best moisture and sweetness. Avoid overmixing to keep crumb tender. You can substitute walnuts with pecans or omit nuts for nut-free. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, substitute butter with coconut oil and use dairy-free yogurt if needed.

Nutrition

Keywords: banana bread, classic banana bread, walnut streusel, moist banana bread, easy banana bread, quick banana bread, brown sugar streusel, homemade banana bread

Find it online: https://daintydine.com/moist-classic-banana-bread-recipe-with-crunchy-brown-sugar-walnut-streusel/